• In the bowl of your stand mixer, with the paddle attachment, at medium speed, cream the butter with the light brown sugar until the sugar is completely dissolved.
• Add the honey and mix until fully incorporated.
• Add the dry ingredients: flour, baking powder, ground cinnamon, ground ginger and salt. Mix until the mixture looks like breadcrumbs.
• Add in the egg and mix until it starts to form a dough.
• Turn the dough out onto a clean surface and finish with your hands to gather into a ball.
• Form a 1-inch-thick disc. Cover it in plastic wrap and place it in the refrigerator for 30 minutes.
• Line a baking tray with baking paper. Set Aside.
• Roll the dough on a lightly flour-dusted surface - 1/8 inch thick (3mm).
• Use a reindeer-shaped cookie cutter to cut out shapes and transfer them to the prepared baking tray.
• Place the baking tray in the refrigerator and chill the cookies for 15 minutes. Meantime, preheat the oven to 350°F (180°C), fan assisted.
• Bake for 8 to 10 minutes until lightly golden. Transfer to a cooling rack to cool completely. They will firm up.

Decorate

• Note: Let the cookies to cool completely before decorating or storing.
• Melt the semi-sweet chocolate chips in a microwave-proof bowl.
• Place melted chocolate into an icing bottle or a piping bag or a paper corner. Draw the antlers, ears and eyes.
• Attach a red chocolate candy with the melted chocolate to form the nose.
• Repeat with the white chocolate to draw the mouth.
• Place the cookies in the fridge for 5 to 10 minutes to let the chocolate harden.